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Spanish Chicken Stew, by thewoksoflife.com
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5 from 6 votes

Ma’s Spanish Chicken Stew

This Spanish Chicken stew is my mom's verison of a pollo guisado, with plenty of vegetables, beans, and olives, and it's perfect served over rice.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Chicken &amp, Poultry
Cuisine: Latin American
Servings: 8
Calories: 397kcal
Author: Kaitlin

Ingredients

  • 2 tablespoons oil
  • 8 bone-in, skin-on chicken thighs
  • 6 cloves garlic (finely chopped)
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 4 medium carrots (diced)
  • 1 green bell pepper (diced)
  • 2 medium potatoes (diced)
  • 1 packet of Goya Sazon con culantro y achiote seasoning
  • 2 bay leaves
  • ½ cup Spanish green olives (whole or roughly chopped)
  • 14 ounces canned whole peeled tomatoes
  • 1 14- ounce can pink beans
  • 2 cups water
  • Salt to taste (we added an additional ½ teaspoon)
  • 3 cups uncooked white rice (steamed and thoroughly mixed with ¼ cup of olive oil, 1 teaspoon salt, and ¼ cup chopped parsley)

Instructions

  • First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
  • Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
  • Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
  • Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
  • Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side––Crystal (our favorite) or Tabasco are both great options.

Notes

Note: Nutrition facts for stew only, does not include rice. 

Nutrition

Calories: 397kcal | Carbohydrates: 29g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 485mg | Potassium: 955mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5375IU | Vitamin C: 26.9mg | Calcium: 94mg | Iron: 4.3mg